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The Virtual Weber Bulletin Board Just Conversation I'll pass on a recipe if it calls for (blank)!!|
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TVWBB Super Fan |
Urban legend claims that Cilantro intolerance is based on a gene, and is hereditary.
Personally I don't have it; and I'll eat/cook pretty much anything else if I get a chance too! |
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TVWBB Fan |
Rye used to drive me nuts but I'm slowly getting over it.
I love cilantro, especially sprinkled on bbq chicken pizza after baking. When I was young cilantro reminded me of a dirty dish rag, now it just tastes good. |
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TVWBB Fan |
Cilantro--taste like weeds to me JMHO
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TVWBB Pro |
Rye, dill, or coconut.
"Rick's Pit Stop" |
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TVWBB Super Fan |
Hi Rick. I'm curious, are you referring to rye flour? I don't doubt you, but if it's rye flour, I've always considered it a rather inoffensive ingredient. ### |
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TVWBB Pro |
I find rye bread offensive. So anything that tastes or smells even remotely close to that I shy away from. Same with the dill.
You can only imagine how excited I am about the upcoming Holiday seasonal rye bread bowls full of dill dip. Yippee!  Rick "Rick's Pit Stop" |
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TVWBB Super Fan |
I can eat rye bread IF it's without the caraway seeds. I don't like caraway, anise, or fennel. 18" WSM, Blue Performer, OTG, Red OTS, Red Q220, Rancher |
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New Member |
Completely agree on the caraway seeds.
Dish from **** would be lima beans with caraway seeds. |
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TVWBB Super Fan |
For me it's artichokes and brussel sprouts, and I won't eat anything that comes out of an ocean.
Gary M. |
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TVWBB Member |
I'll eat almost anything, so that's a difficult question. The kinds of things I would steer clear of are things that I don't often see in recipes anyway - like jellyfish and rat.
-Mark. This message has been edited. Last edited by: Mark R-S, WSM • Master Touch Gold • Q320 • SJS • Go Anywhere |
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TVWBB Pro |
Tarragon, eggplant, or any mention of a sweet and sour sauce.
 Tim |
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TVWBB Wizard |
Oh man, I'm still laughing. Wow.(love dark rye bread) Dave |
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New Member |
I'm not too fond of raisins and apples in coleslaw either 22 1/2" WSM - Brinkman 2600 Pro Series Gas Grill - Brinkman Gourmet Charcoal Smoker |
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TVWBB Super Fan |
I just wonder if it's not some of the usual suspects (ingredients) in the various rye breads that cause your dislike. Some/many rye breads contain some fairly strong tasting ingredients with accompanying strong aromas. A lot of rye breads contain things like sourdough starter, buttermilk, cocoa, molasses and the already mentioned caraway seeds. Some rye breads, of course, contain dill--Dill rye bread! Rye flour, in and of itself, is pretty bland in both flavor and aroma. Here's hoping you have rye bread-free holidays! ### |
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Smoke Day Instigator TVWBB Pro  |
Cauliflower. Just don't like it. Don't like raw onions in most cases though I do like them browned, caramelized and deep fried and.
I would cook/prepare those for wife/guests though. Joel |
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New Member |
Curry. There is a multi-counter eatery by the clinic I work at and the indian food there smells and looks like something I come across in my day to day work. (insert puke icon here)
Something witty goes here......... 22" OTS-DO, 22" Kettle-ER, 22" OTG-DZ, 22" Platinum Blue-DT, 2000-2001 Genesis Silver-A |
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TVWBB All-Star |
No mushrooms for me please. There is a fungus among us, but I would prefer not to eat it.
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TVWBB Wizard |
LOL, too funny here. Rye bread with caraway seeds is called cissel bread around here. I love it, but can understand your dislike for the seeds. It makes fantastic toast, buy hey, if you detest it, you detest it. Here, regular plain rye bread has no seeds and comes either light or dark, the dark being more flavorful IMO. Makes good toast too. At any rate, they all beat Wonder bread, again IMO Dave |
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TVWBB Member |
Matt, you know you have to wash it first, right?  For me it's tofu and rhubarb and ketchup, ketchup especially. |
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TVWBB Member |
Tripe
Fried sheep brains and eggs Sour curdled milk on lettuce My grandfather would eat anything and nothing was wasted at butchering time. I was raised where I had to eat whatever was put in front of me. Used to sit at that table for quite a while sometimes... Some of that stuff went down hard... |
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